By Paige Wolf, Shareable
Usually a recurring event, food swaps allow direct trades to take place between attendees — for instance, a loaf of bread for a jar of preserves or a half-dozen backyard eggs. Your special kitchen concoctions become your own personal currency, allowing you to diversify your pantry while getting to know members of your local food community.
By David R. Montgomery, Resilience.org
The promise of conservation agriculture to bring life back to the land and support biodiversity both above and belowground should appeal to environmentalists and farmers alike. For like it or not, a large part of nature will be what lives on farms, because we now use more than a third of the world’s ice-free land area for growing crops and raising animals.
By Jason Bradford, Jill Buck, Go Green Radio
Tune in as Jill Buck of Go Green Radio talks with Dr. Bradford about his report and an upcoming event designed to identify and discuss key leverage points where individuals and communities can most effectively shift our food system towards long-term sustainability through greater energy efficiency and localization.
By Victoria Balfour, Sustainable Food Trust
“It’s what a farm should be doing, feeding local people surrounding the farm,” says Gerald, “if every farmer did that, we wouldn’t need supermarkets. It’s therapy for the farmer and for the community.”
By Asher Miller, Rob Dietz, Jason Bradford, Resilience.org
In this episode, Rob, Asher, and Jason talk about why fossil fuels are so embedded in our food system and how changes in the way we grow food might change where all of us live. This episode is designed especially for people who like to eat food and hope to continue doing so.
By Brian Kaller, Restoring Mayberry blog
Hedgerows offer fields a needed balance, a wild river through human land that can soak up our excesses and give us a reservoir of food and fuel for lean times. They give your garden a third dimension, a vertical salad bar that middle-aged and elderly can reach with a minimum of back pain.
By Lynn Freehill-Maye, YES! magazine
Recently, cities have been rethinking their hard alleys. Montreal has an official Ruelle Verte (“Green Alley”) program encompassing more than 250 back routes that have been turned into gardens, play spaces, and neighborhood gathering spots.
By Louise Chalmer, Medium
Soils are, after all, the structural foundation for any food production system. So when we first undertake an agroecological approach to farming, we are literally building a sustainable food system from the ground up.
By Greta Moran, Grist
Dobson’s work is an early step toward finding a way to grow food that restores, rather than exhausts, the earth. “We’re not all the way there yet,” he said. “Humanity has yet to discover 98 percent of what’s under our feet.”
By Russell Arben Fox, In media res
Well, however one construes it, keeping in mind that rebuilding a sense of place will probably also mean rebuilding a sense of mutual obligation between different types of places is an important lesson, I think.